Creamy Chicken and Rice Casserole Recipe

Introduction

This Creamy Chicken and Rice Casserole is a comforting, all-in-one meal that’s perfect for busy weeknights. Combining tender chicken with creamy soups and savory onion soup mix, it’s an easy dish that delivers big, delicious flavors with minimal effort.

Ingredients

• 2-3 cups cooked, shredded or diced chicken
• 1 package Lipton Onion Soup Mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 cups milk
• 3/4 cup sour cream
• 1/2 cup water
• 2 cups uncooked minute rice
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a medium bowl, stir together the cooked chicken, Lipton Onion Soup Mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, minute rice, and salt and pepper until well combined.
3. Step 3: Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
4. Step 4: Pour the chicken and rice mixture into the prepared baking dish, spreading it out evenly.
5. Step 5: Cover the pan tightly with aluminum foil to keep the moisture in during baking.
6. Step 6: Bake in the preheated oven for 45 minutes.
7. Step 7: Remove the foil and bake for an additional 15 minutes to let the top brown slightly.
8. Step 8: Take the casserole out of the oven and let it rest for a few minutes before serving. Enjoy your creamy, comforting meal!

Tips & Variations

• For extra flavor, add a cup of shredded cheddar cheese on top during the last 15 minutes of baking.
• Try using cooked turkey instead of chicken for a tasty twist.
• Mix in some frozen peas or diced carrots for added color and nutrition.
• If you prefer a thicker casserole, reduce the water to 1/4 cup or use less milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until warmed through or cover and bake in a 350-degree oven for 15-20 minutes. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh onions instead of the onion soup mix?

While you can substitute fresh onions, the Lipton Onion Soup Mix adds both seasoning and dried onion flavor that helps build the casserole’s unique taste. If using fresh onions, add additional seasoning like garlic powder and salt to compensate.

Is minute rice necessary, or can I use regular rice?

Minute rice cooks quickly and absorbs the liquid during baking, making it ideal for this casserole. Using regular rice would require pre-cooking and adjusting liquid amounts, so minute rice keeps the recipe simple and foolproof.

Creamy Chicken and Rice Casserole Recipe

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★★★★★

4.5 from 80 reviews

• Author: Rafael
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x

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Description

This creamy chicken and rice casserole is a comforting and easy-to-make dish featuring tender shredded chicken, flavorful onion soup mix, and a rich blend of cream soups and sour cream baked to perfection with minute rice. It’s a perfect weeknight meal that comes together quickly and satisfies with its creamy texture and savory taste.

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Ingredients

Scale 1x2x3x

Chicken Mixture

• 2–3 cups cooked shredded chicken (or diced cooked chicken)
• 1 package Lipton Onion soup mix
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 2 cups milk
• 3/4 cup sour cream
• 1/2 cup water
• 2 cups uncooked minute rice
• Salt and pepper to taste

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
2. Mix Ingredients: In a medium bowl, thoroughly combine the cooked shredded chicken, Lipton onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked minute rice, and salt and pepper. Mix until all ingredients are evenly incorporated.
3. Prepare Baking Dish: Spray a 9×13 inch baking pan with cooking spray to prevent sticking and ensure easy cleanup.
4. Assemble Casserole: Pour the chicken and rice mixture into the prepared baking pan, spreading evenly.
5. Cover with Foil: Cover the baking dish tightly with aluminum foil to retain moisture during baking.
6. Bake Covered: Place the foil-covered pan in the preheated oven and bake for 45 minutes, allowing the rice to absorb the liquids and cook fully.
7. Bake Uncovered: After 45 minutes, carefully remove the foil and bake for an additional 15 minutes to let the top brown slightly and thicken the casserole.
8. Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy this creamy, comforting chicken and rice casserole!

Notes

• You can substitute cooked shredded chicken with diced chicken if preferred.
• Minute rice cooks quickly and absorbs liquid during baking; do not pre-cook the rice.
• For extra flavor, you can add herbs like thyme or parsley to the mixture.
• Adjust salt and pepper according to taste; the onion soup mix adds saltiness.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: chicken casserole, creamy chicken and rice, easy dinner, baked chicken recipe, comfort food, quick casserole